Sourdough Lemon Pound Cake
Moist, rich, and delicately zesty — a timeless tea cake with a refined sourdough twist.
At a Glance
Loaf Style: Enriched pound cake (quick bread style)
Skill Level: Beginner to Intermediate
Total Time: ~12–18 hours (includes overnight rest)
Prep Time: ~20 minutes
Yield: One standard loaf (9x5” tin)
Hydration: N/A
Bake Temp: 350°F / 175°C
Baking Vessel: Standard loaf tin
Ingredients
Cake
100g sourdough starter (active or discard)
180g all-purpose flour
½ tsp salt
½ tsp baking powder
¼ tsp baking soda
150g granulated sugar
Zest of 2 lemons
115g unsalted butter, softened
2 large eggs
100g whole milk or plain yogurt
2 tbsp fresh lemon juice
1 tsp vanilla extract
Lemon Glaze (Optional)
80g powdered sugar
1–2 tbsp lemon juice
Optional: extra zest for garnish
Instructions
Prep the Lemon Sugar
1. In a large mixing bowl, combine lemon zest and sugar. Rub together with your fingers until fragrant and the sugar is slightly damp and pale yellow.
Mix the Wet Ingredients
2. Add softened butter to the lemon sugar and beat until light and fluffy.
3. Mix in the eggs, one at a time, until smooth.
4. Add sourdough starter, milk or yogurt, lemon juice, and vanilla extract. Mix until well combined.
Add Dry Ingredients
5. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
6. Fold dry ingredients into the wet mixture until just combined — do not overmix.
Rest (Optional but Recommended)
7. For best texture and flavor, cover and refrigerate the batter overnight (8–12 hours).
8. If short on time, you may bake immediately.
Bake
9. Preheat oven to 350°F / 175°C. Grease and line a 9x5” loaf tin with parchment.
10. Pour in the batter and smooth the top.
11. Bake for 50–60 minutes, or until a skewer comes out clean.
12. Let cool in the tin for 10 minutes, then transfer to a wire rack.
Make the Glaze (Optional)
13. Whisk together powdered sugar and lemon juice until smooth and pourable.
14. Drizzle over the cooled loaf and top with extra zest if desired.
Visual Cues
Loaf should have a domed, lightly crackled top with a golden crust.
Inside: moist, soft crumb with delicate citrus fragrance and an even structure.
Why This Works
The sourdough starter adds a whisper of tang that complements lemon’s brightness and keeps the loaf from becoming too sweet. A slow ferment tenderizes the crumb and deepens flavor — creating a cake that feels both fresh and refined.
